Breadmaking method for the production of crisp long term preserv

Details Breadmaking method for the production of crisp long term preserv Breadmaking method for the production of crisp long term preserv

1988-06-03

1989-07-18

Golian, Joseph

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426500, 426501, 426502, A21D 802

Patent

active

048492302

ABSTRACT:
A low water content (lower than 40% bulk based on the flour bulk) breadmaking dough prepared from a high gluten content (proteins in excess of 12%) flour, is rolled until a visco-elastic characteristic breadmaking dough is obtained; metered amounts of the breadmaking dough are then pressed into respective molds to yield a compressed, flat bun blank.
The flat bun blank is rolled up, given a desired shape, allowed to leaven, and following a baking step, dried down to a moisture content lower than 10%.

REFERENCES:
patent: 2660134 (1953-11-01), Bertrand
patent: 2734465 (1956-02-01), Head
patent: 4046920 (1977-09-01), Moline
patent: 4276800 (1981-07-01), Koppa et al.
patent: 4389176 (1983-06-01), Nenci et al.
patent: 4469711 (1984-09-01), Seltzer
Farmer, The Boston Cooking-School Cook Book, 1942, 7th Ed. Garden City Publ. Co. Inc.: Garden City, N.Y., pp. 76-81.
Tressler et al., Food Products Formulary, vol. 2, 1975, Avi: Westport, Conn. pp. 229-231.

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